Mabe Canada JVM1630 - Manual (Page 19)

Defrosting Guide
19
Food Time Comments
Breads, Cakes
Bread, buns or rolls
(1 piece) 1 min.
Sweet rolls approx. 12 oz (340 g) 3 to 5 min.
Fish and Seafood
Fillets, frozen
1 lb. (454 g) 6 to 8 min.
Shellfish, small pieces 1 lb. (454 g) 5 to 7 min. Place block in casserole. Turn over
and break up after half the time.
Fruit
Plastic pouch – 1 to 2
3 to 6 min.
10-oz (283 g) package
Meat
Bacon
1 lb. (454 g) 2 to 5 min. Place unopened package in oven.
Let stand 5 minutes after defrosting.
Franks 1 lb. (454 g) 2 to 5 min. Place unopened package in oven.
Microwave just until franks can be
separated. Let stand 5 minutes, if
necessary, to complete defrosting.
Ground meat 1 lb. (454 g) 5 to 7 min. Turn meat over after half the time.
Roast: beef, lamb, veal, pork 12 to 16 min. Turn meat over after half the time.
per lb./454 g
Steaks, chops and cutlets 5 to 7 min. Place unwrapped meat in cooking dish.
per lb./454 g Turn over after half the time and shield
warm areas with foil. When finished,
separate pieces and let stand to
complete defrosting.
Poultry
Chicken, broiler-fryer cut up
15 to 19 min. Place wrapped chicken in dish. Unwrap
2½ to 3 lbs. (1.1 to 1.4 kg) and turn over after half the time. When
finished, separate pieces and microwave
2 to 4 minutes more, if necessary.
Let stand to finish defrosting.
Chicken, whole 17 to 21 min. Place wrapped chicken in dish. After
2½ to 3 lbs. (1.1 to 1.4 kg) half the time, unwrap and turn chicken
over. Shield warm areas with foil. Finish
defrosting. If necessary, run cold water
in the cavity until giblets can be
removed.
Cornish hen 7 to 13 min. Place unwrapped hen in the oven
per lb./454 g breast-side up. Turn over after half the
time. Run cool water in the cavity until
giblets can be removed.
Turkey breast 5 to 9 min. Place unwrapped breast in dish
4 to 6 lbs. (1.8 to 2.7 kg) per lb./454 g breast-side down. After half the time,
turn over and shield warm areas with
foil. Finish defrosting. Let stand 1 to
2 hours in refrigerator to complete
defrosting.